Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

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Description

Summer is quickly coming to an end and this is a great way to enjoy every last leaf of your basil plant!

Ingredients

1 TablespoonPine Nuts

1 cupPacked Basil Leaves

2 TablespoonsExtra Virgin Olive Oil

1 TablespoonFreshly Grated Parmesan Cheese

2 clovesGarlic, Crushed

1 pinchSalt

1 pinchFreshly Ground Pepper

Preparation

In a dry pan over medium low heat, toast the pine nuts until they are slightly darkened and you can smell them (about 10 minutes). Set aside and let them cool.

In a food processor or blender, mix all of the ingredients into a paste.

Notes:
1. Go very easy on the salt because the Parmesan cheese has a lot of it.
2. If the sauce is too thick for your taste, thin it out a little with some more olive oil.
3. This is a very garlicky sauce. If you are sensitive to garlic, just use 1 clove in this recipe (I love garlic; I use both cloves!). Keep in mind though that when you add this sauce to anything hot, the garlic will mellow.
4. Feel free to use the traditional mortar and pestle; I don’t have one so the food processor it is!